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No Bake Foxnut and Puffed Amaranth Granola Bars

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Ladies and Gentleman I am back and I am back with a lot to share. This Corona lock down has made me write all over again on my blog. The reason for disappearance was pure laziness (proud to be a lazy bum :P). Although I had been baking and cooking and posting on my Instagram handle. I hope you are following my feed. I bring you today my go to recipe of No Bake Foxnut and Puffed amaranth granola bars. The reason I chose this recipe  is because we all are home these days. The situation is bad and scary out there. But at the end of the day precaution can save us which means staying home without cribbing,finding reasons to cook together, enjoy with your loved ones. Rather than sulking we can transform this worry into hope. Just keep your mind and body occupied constructively.


These granola bars are so easy to make. You can engage your kids to make this like a DIY project and you can supervise. It requires no baking and no major cooking. It has goodness of foxnuts or makhana , amaranth and almonds and taste nutty and chocolaty. Requires handful of ingredients and little of your time. I wont yap more and will jump directly to the recipe. Do write to me how are you dealing with lockdown and this scare. Sometime venting helps. It may not solve your problem but lightens your burden. If you wish to check out more energy bar recipes you can try Oats & Almond Energy Bars and No Bake Amaranth Granola Bars.

Directions:

1. In a wok add some oil and salt 




2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour. This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.




3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.





4. Also add peanut butter, cocoa powder and almonds.





5. Blitz everything till you get a sand like mixture.


6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.

7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.




8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.





9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.

Other gluten Free recipes you can try are: Foxnut Milk pudding, Persimmon Buckwheat Gluten Free Cake, Vintage Honey Figs and Date Cake Squares Recipe with Gluten Free Flour,Amaranth Herbed Crackers,Gluten Free Chocolate Ragi Brownies,Besan & Corn Flakes Cookies,No Bake Amaranth Granola Bars, Apple Crisp

No Bake Foxnut and Puffed Amaranth Granola Bar
 
Recipe Type: SNACK
Cuisine: CONTINENTAL
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 12 bars
No Bake Fox nut and Puffed Amaranth Granola Bars are healthy and delicious energy food with goodness of fox nuts, amaranth and almonds.Its a gluten free treat.
Ingredients
  • 3 cup Pitted dates
  • 1 cup roasted Almonds
  • 3/4 cup fox nuts
  • 3/4 cup peanut butter
  • 3 tbsp cocoa powder
  • 3/4 cup puffed amaranth
Instructions
  1. In a wok add some oil and salt.
  2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour.This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.
  3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.
  4. Also add peanut butter, cocoa powder and almonds.
  5. Blitz everything till you get a sand like mixture.
  6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.
  7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.
  8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.
  9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.
 

 

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Dressings and Spice Mix

Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

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The mercury is rising all across the nation and the effect has started to be felt even on our hills. The parched summer gives the appetite a toss and all you can think of eating is Summer Salads and drink cool smoothies and drinks. I have already made my favourite Mexican Mango & Black Bean Salad yesterday and also tried Couscous and Chickpea Salad last week.

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 So which means it was time for me to try out something new. I had some Black eyed peas or as we call them lobia in Hindi in my pantry. No one in my home is fond of lobia. I tried to use it in my salad for that protein power and paired it with charred red bell peppers. The most delightful was its dressing. I had canned Anchovies  in Oil and I added it to the Red Wine Vinegar and tossed it on my bean salad. The pungent and strong flavour it added to my salad was amazing. If you are a vegetarian or do not eat fish then I would say you can easily skip adding this to your salad. Rest everything remains the same.

Directions:

1. In a bowl soak lobia or Black eyed peas in water for an hour. Add water and pressure boil it for  15 minutes until al dente. Make sure its not mush. Alternatively you can use canned Black eyed peas.


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3. Take red Bell Peppers and Char them and peel its skin. and cut into large chunks and set aside. Learn how to roast Red Bell Peppers in Oven and peel its skin.

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3. In a bowl add canned anchovy, without the oil and mix with minced garlic. 


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4. Add red wine Vinegar and Olive oil.


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5. Season with Salt and Pepper.


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6. Add Chopped Fresh Coriander Leaves. You could even add parsley instead of Coriander. It will give different yet a fabulous taste.

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7. Add boiled and drained Black eyed peas to the Vinaigrette and combine.


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8. For the assembly, place the roasted pieces of Bell pepper on the platter and spoon the top with the black eyes peas in the vinaigrette. You can throw in any greens to balance the flavour. I used a few leaves of iceberg lettuce and a few leaves of Fenugreek or methi. I know Fenugreek sounds weird but it totally balanced out the sweetness of Peppers. Last but not the least a generous sprinkle of Parmesan Cheese.

Other Salads you can try are: Grilled Chicken Salad,  Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean and Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomato Pasta Salad. 

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[yumprint-recipe id=’213′]

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